Chicken piccata with garlicky greens & new potatoes SERVES 2 PREP 5 mins COOK 15 mins EASY
200g new potatoes, halved or quartered 300g green beans, trimmed 200g spring greens, shredded 2 skinless chicken breasts 3 tsp olive oil 100ml chicken stock or water 1 tbsp drained capers 1 lemon, zested and juiced 2 small garlic cloves, sliced 1 tbsp grated parmesan
1 Cook the new potatoes in a large pan of boiling salted water for 8-10 mins until tender. Add the green beans and spring greens for the last 3 mins. Drain, then separate the greens from the potatoes. 2 While the potatoes are cooking, cut the chicken breasts through
the centre lengthways, leaving one side attached so it opens out like a book. Brush each one with 1 tsp of the olive oil, then season. 3 Heat a large frying pan over a medium-high heat and cook the chicken for 4 mins on each side until golden. Add the stock, capers, lemon juice and zest, then simmer gently for a few minutes to reduce. Add the cooked potatoes and simmer for another minute. 4 Heat the remaining 1 tsp oil in another frying pan and fry the garlic for 1 min until lightly golden and fragrant. Tip in the drained greens, and toss in the garlicky oil. Season, then scatter over the parmesan and serve with the chicken and potatoes. GOOD TO KNOW healthy • low cal • calcium • iron • folate • vit c • fibre • 2 of 5 a day PER SERVING 393 kcals • fat 13g • saturates 2g • carbs 22g • sugars 7g • fibre 13g • protein 41g • salt 0.7g
speedy dinners
easiest ever midweek meals Make more time midweek with these easy and impressive dinners, ready in only 20 minutes recipes ANNA GLOVER photographs MIKE ENGLISH
22 BBC Good Food Middle East December 2020
